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August, 2012

  1. Roasted Hogget with Lemon and Olives Recipe

    August 28, 2012 by Varga László

    Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.

    This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

    Ingredients (6-8 servings)

    • 1 hogget leg, the behind one is quite bigger and meatier 😉
    • 200 g olives stuffed with anchovies
    • 4 tablespoons honey
    • 2 lemons
    • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
    • 1-2 tablespoons wine
    • 4 cloves of garlic
    • salt and pepper to taste
    • about 6-8 branches of thyme
    • 100 ml wine, white or otherwise
    • salt and pepper to taste
    For the roasted vegetables:
    • a medium (wild) green zucchini
    • 1/2 kg potatoes
    • 1 head of cauliflower
    • about 8 small white eggplants
    • 4 medium yellow onions

    Preparation method:

    1. Wash and clean thoroughly the hogget leg.
    2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
    3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
    4. Preheat the oven to 220 C.
    5. Place the hogget leg into an oven tray.
    6.  Brush the paste over the hogget leg carefully so the whole covered.
    7. Put some more thyme branches and the other lemon cut into eight.
    8. f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
    9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
    10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
    11. Cut the zucchinis in two then slice them more into quarters or so.
    12. Separate the cauliflower into smaller florets.
    13. Cut the onions into quarters.
    14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
    15. After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
    16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
    17. Carve meat pieces and serve with the roasted vegetables.

  2. Crucian Carp Baked in Sour Cream – Russian Recipe

    August 21, 2012 by Varga László

    Ingredients (2 servings):

    • 4-5 medium crucian carps, about 1 kg 
    • 100 g sour cream
    • 1 bunch of  herbs for fish seasoning (including rosemary, sage and parsley)
    • 2 small onions
    • about 4 smaller courgettes (zucchinis)
    • salt and pepper to taste

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Slice the onions Into rings.
    3. Chop the herb bouquet.
    4. Stuff the crucian carps with onion rings and and some chopped herbs. Be careful not to put too much herbs because they are very poignant and the fish is small.
    5. In a bowl, mix the remaining chopped herbs with sour cream and season it with salt to taste.
    6. Holding by their tails, dredge the carps on both sides through the sour cream and place them in an oven tray.
    7. Place the fish tray into an oven preheated at 160 C. Bake the fishes about 45 minutes until golden.
    8. Meanwhile prepare the courgettes: wash them and slice them into 1 cm rounds.
    9. Place the courgette slices into a slightly oiled different oven tray. Sprinkle over salt and freshly ground pepper.
    10. Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp/
    11. Mix the remaining sour cream with the remaining onion rings. and serve on the side with one ore two fish (since they are pretu small) and some baked courgette slices.

     


  3. Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

    August 13, 2012 by Varga László

    Ingredients (4-6 servings)

    • 1 kg boneless lamb meat
    • 2-3 tablespoons of butter
    • 1 medium onion
    • 1 teaspoon chopped ginger
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon  ground black pepper
    • 1 cup chopped parsley
    • 1 tablespoon chopped dried mint
    • 2 cloves of garlic
    • about 1/2 kg of rhubarb stalks
    • 1 tablespoon brown sugar
    • salt to taste

    Preparation method:

    1. Chop the onion and ginger.
    2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
    3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
    4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
    5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
    6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
    7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint ans saute for another minute.
    8. Add the this parsley-mint mix to the lamb pot halfway of its one hour simmering.
    9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
    10. Add the rhubarb  to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
    11. Add one tablespoon of brown sugar, and simmer for fa further minute.
    12. Serve with some brown rice, which is healthier than the white one.